Peaches n Cream Melba Bundt Cake #bundtbakers
We are all used to layered cakes, whether they are two layers, three layers or even 6 layers but have you given a thought to a layered bundt cake? If you haven’t then I have the perfect recipe to get you started!
What could be more fitting than fresh peaches and cream but with a dose of fresh Summer raspberries. Here we have a dense almond laced bundt cake studded with coral flecked peach pieces, split this in half and for the filling you have a sweetened whipped cream flavoured with raspberry oil and filled with juicy ripe berries.
The theme for July’s #bundt a month challenge is stone fruits. I was stumped as what to make for this month’s theme. I was thinking cherries, but I don’t own a cherry pitter, plums aren’t in season just yet and I didn’t fancy nectarines or apricots. When I spotted Martha Stewarts recipe for a peaches n cream bundt cake, I knew this was the recipe I’d been looking for. Adapted to make it my own with the addition of seasonal raspberries and this layered bundt cake is the perfect cake to feed a crowd this Summer.
Peach Melba if you don’t know is a desert of peaches, raspberry sauce with vanilla ice cream. The components of this dessert in my bundt cake are represented in the following way. The cake firstly is a moist sour cream enriched crumbed creation studded with fresh, soft peaches. The raspberry elements can be found with the filling. A whipped cream filling spiked with fresh raspberries and LorAnn raspberry oil which smells amazing! No vanilla ice cream with the cake here but who say’s you couldn’t a scoop or two, especially when it’s hot.
Think this is difficult? Think again, this cake is so easy, you won’t believe your eyes as you read how to make it. First things first, you need a large bundt cake. This cake makes a lot of cake so I used the same bundt tin that I used for my Pink Coconut and Grapefruit Bundt Cake.
Now grab yourself a medium-sized bowl and add your flour, baking powder and good pinch of salt. Whisk everything together, set aside two tablespoons of this mixture and toss the peach pieces to coat. Set aside while you make your batter. Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat until you have a light and fluffy mixture. Add the eggs one at time, making sure to mix them in thoroughly before adding the next one and scrape down your bowl with your spatula before you add the next one. This simple step of scraping down your bowl at regular intervals is vital, you want to make sure everything is getting mixed together and that no ingredients are getting left at the bottom of the bowl.
Add 1/2 the flour mixture mixing until just disappears then add the sour cream, again mixing until it just disappears, then add the rest of the flour. Once everything has been fully incorporated remove the bowl from the mixer and gently fold in using your spatula the peaches and some almond extract. Peaches and almond pair perfectly together, I love how they bounce of each other.
Now for the filling. To split the cake first make sure it’s thoroughly cold place one hand on top of the cake and using a large serrated knife cut into the cake splitting it in two as you would do to make layered for a layer cake. To make your whipped cream filling add some whipping cream to the bowl of an electric mixer fitted with a whisk attachment, add two teaspoons of caster sugar and whisk until soft peaks form. Meanwhile add a few drops of LorAnn raspberry oil, tasting as you go and stop when you’ve reached the flavour your happy with. I used thirteen drops for my whipped filling. Spread the raspberry cream filling on the bottom layer of the cake and dot with fresh raspberries before placing on the top part.
See I told you it wasn’t hard. Keep this cake in the fridge right up until you serve it as it has the cream filling and would spoil if left out at room temperature.
Thought the bundt cake was boring, not anymore. This bundt cake has been spruced up for a showstopper cake for your Summer gatherings. It makes the most out of two of this seasons fruits and with a light and luscious filling of sweetened whipped cream, you can kick back and enjoy the most of Summer’s glorious weather with fruit in hand. Well fruit AND cake! You got yourself a winner!
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Yields – One large bundt cake
Ingredients
{cake}
- 420 grams (3 cups) Plain flour
- 1 teaspoon Baking powder
- Pinch of Maldon sea salt
- 225 grams (2 sticks) Unsalted butter, room temperature
- 450 grams (2 1/4 cups) Caster sugar
- 6 Large eggs
- 285 ml (1 1/4 cup) Sour cream
- 4 Peaches (peel, pitted and diced into small pieces)
- 1 teaspoon Pure almond extract
{raspberry whipped cream filling)
- 450 ml (2 cups) Whipping cream
- 2 teaspoons Caster sugar
- 13 drops LorAnn raspberry oil (or to taste)
- Fresh raspberries
Method
- Pre-heat the oven to 175C,350F and spray a 14 cup capacity bundt tin with non stick cake release spray, making sure you cover every crevice and set aside. In medium-sized bowl and add your flour, baking powder and good pinch of salt. Whisk everything together, set aside two tablespoons of this mixture and toss the peach pieces to coat. Set aside while you make your batter.
- Cream together the butter and sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium-high until you have a light and fluffy mixture. Scrape down your bowl with a spatula. Add the eggs one at time, making sure to mix them in thoroughly before adding the next one and scrape down your bowl with your spatula before you add the next one.
- Add 1/2 the flour mixture mixing until just disappears then add the sour cream, again mixing until it just disappears, then add the rest of the flour. Once everything has been fully incorporated remove the bowl from the mixer and gently fold in using your spatula the peaches and some almond extract. Pour the batter into your bundt tin and gently tap on the counter to get rid of air bubbles and smooth over the top. Bake for 1 hour or until a cake tester inserted into the centre comes out clean
- Leave on a wire rack to cool for 20 minutes before transferring to the wire rack to cool completely. When cold, you can make your filling.
- Split the cake first, place one hand on top of the cake and using a large serrated knife cut into the cake splitting it in two as you would do to make layered for a layer cake. To make your whipped cream filling add some whipping cream to the bowl of an electric mixer fitted with a whisk attachment, add two teaspoons of caster sugar and whisk until soft peaks form. Meanwhile add a few drops of LorAnn raspberry oil, tasting as you go and stop when you’ve reached the flavour your happy with.
- Spread the raspberry cream filling on the bottom layer of the cake and dot with fresh raspberries before placing on the top part.
Notes
* Bundt cake recipe adapted from Martha Stewart
* Store the cake in the fridge, it will last for up to 2 days.
Check out what the other #bundt bakers have in store this month with their delicious bundts!
Thanks to Felice from All That’s Left are the Crumbs for choosing the stone fruits theme this month!
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].
- All-American Chocolate Cherry Pie Cake from Lauren at So You Think You Can Cook
- Black Forest Bundt Cake with Cherry Ganache Topping from Teri at The Freshman Cook
- Cherry Almond Ginger Bundt from Jane at Jane’s Adventures in Dinner
- Cherry Carrot & Banana Bundt from Kelly at Passion Kneaded
- Cherry Chocolate Chip Bundt Cake from Renee at Magnolia Days
- Chocolate Avocado Bundt Cake from Terri at Love and Confections
- Cinnamon Peach Bundt Cake from Bea and Mara at I Love Bundts
- Peaches n Cream Melba Bundt Cake from Laura at Baking in Pyjamas
- Peachy Bundt from Margaret at Tea and Scones
- Plum, Chocolate and Orange Bundt Cake by Maria at Box of Stolen Socks
- Roasted Cherry Kugelhopf with Cherry Bourbon Glaze by Tux from Brooklyn Homemaker
- Upside-down Apricot Butter Bundt from Stacy at Food Lust People Love
Tagged: #Bundtbakers, Cream Filling, Fresh Raspberries, July's #bundtamonth, LorAnn Raspberry Oil, Martha Stewart, Peach and Almond, Peach and Raspberry Bundt Cake, Peach Bundt Cake, Peach n Cream, Peaches, Peaches and Cream, Pure Almond Extract, Raspberries, Seaonal Fruit, Summer Berries, Summer Fruit, Sweetened Cream Filling, Whipped Cream
